Ingredients:
- 2 cups cooked diced chicken
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1 can (10 3/4 ounces) cream of chicken soup
- 1 cup sour cream
- 1 (7 oz.) can Herdez Salsa Verde (green hot sauce)
- 16 corn tortillas, each cut into 4 wedges
- chili powder or paprika
- 1 1/2 cups shredded Monterey Jack cheese or Mexican cheese blend
Preparation:
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